introduction
Honey Sriracha Salmon Bowls are a delicious and healthy meal option that combines the richness of salmon with a sweet and spicy glaze. This recipe is perfect for a quick weeknight dinner or a meal prep option for the week ahead. With fresh ingredients and bold flavors, these bowls are sure to satisfy your taste buds.
why make this recipe
Making Honey Sriracha Salmon Bowls is a great choice for several reasons. First, salmon is packed with Omega-3 fatty acids, which are good for your heart and brain. Second, this dish is easy to prepare and can be made in less than 30 minutes. Lastly, the sweet and spicy glaze enhances the flavor of the salmon, making it enjoyable for everyone, even those who might not usually choose fish.
how to make Honey Sriracha Salmon Bowls
Ingredients:
- 4 4-6 ounce salmon fillets
- 3 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons honey
- 2 tablespoons sriracha
- 2 teaspoons minced garlic
- 3 tablespoons water
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 cup edamame, cooked
- 1/2 cup sriracha mayo
Directions:
- Place salmon fillets on a cutting board and cut them into bite-sized cubes.
- In a small bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water until well combined.
- Heat a large non-stick skillet over medium-high heat with a drizzle of oil.
- Add the salmon pieces to the skillet and cook for 3-4 minutes until they are lightly browned.
- Pour the glaze mixture over the salmon and continue cooking for another 2-3 minutes until the sauce has thickened and caramelized.
- Divide the cooked rice into four bowls.
- Top each bowl with the glazed salmon pieces.
- Add slices of fresh avocado, cucumber, and a portion of cooked edamame.
- Drizzle with sriracha mayo before serving.
how to serve Honey Sriracha Salmon Bowls
Serve the Honey Sriracha Salmon Bowls warm. You can enjoy them right away, or let them sit for a minute to cool down slightly. A sprinkle of sesame seeds or chopped green onions can add a finishing touch.
how to store Honey Sriracha Salmon Bowls
To store leftovers, place the salmon and rice in an airtight container. They will keep well in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop until heated through.
tips to make Honey Sriracha Salmon Bowls
- Make sure not to overcook the salmon. It should be tender and slightly flaky.
- If you like more heat, feel free to add extra sriracha to the glaze or on top before serving.
- For a fun twist, consider adding other veggies like bell peppers or radishes.
variation
You can customize this recipe by using other proteins such as chicken or tofu. You can also change the vegetables based on what you have on hand or what’s in season.
FAQs
Can I use frozen salmon?
Yes, frozen salmon can be used, but make sure to thaw it properly before cooking.
Is there a substitute for sriracha?
Yes, you can use another hot sauce, or if you prefer a milder flavor, try using sweet chili sauce instead.
Can I make this recipe in advance?
Yes, you can prepare the salmon and rice ahead of time. Just assemble the bowls just before serving for the best taste and texture.
Honey Sriracha Salmon Bowls
Ingredients
For the Salmon
- 4 fillets 4-6 ounce salmon fillets Use wild-caught or farm-raised salmon.
- 3 tablespoons low-sodium soy sauce or tamari Tamari is a gluten-free alternative.
- 2 tablespoons honey
- 2 tablespoons sriracha Adjust according to your heat preference.
- 2 teaspoons minced garlic Fresh garlic is recommended.
- 3 tablespoons water
- 1/2 cup sriracha mayo For drizzling before serving.
For the Bowls
- 2 cups cooked white rice Can substitute with brown rice or quinoa.
- 1 each avocado, sliced Use ripe avocado for the best flavor.
- 1 each cucumber, sliced English cucumber or Persian cucumber works well.
- 1 cup edamame, cooked Shelled edamame for easier serving.
Instructions
Preparation
- Place salmon fillets on a cutting board and cut them into bite-sized cubes.
- In a small bowl, whisk together the soy sauce, honey, sriracha, minced garlic, and water until well combined.
Cooking
- Heat a large non-stick skillet over medium-high heat with a drizzle of oil.
- Add the salmon pieces to the skillet and cook for 3-4 minutes until they are lightly browned.
- Pour the glaze mixture over the salmon and continue cooking for another 2-3 minutes until the sauce has thickened and caramelized.
Assembly
- Divide the cooked rice into four bowls.
- Top each bowl with the glazed salmon pieces.
- Add slices of fresh avocado, cucumber, and a portion of cooked edamame.
- Drizzle with sriracha mayo before serving.